Daifuku

Ingredient

Method

5-6 strawberries 150g red bean paste 100g glutinous rice flour 20g caster sugar 150ml water some corn starch

1. Hull the strawberries and dry completely with paper towel. Divide sweet red bean paste into 6 same size balls. 2.Wrap the strawberries with sweet red bean paste. Leave the tip of the strawberry uncovered. 3. In a  bowl, mix glutinous rice flour ,sugar and water  with a whisk. Using a silicone spatula, stir until the mixture has reached a thick consistency. 4. Steam the mixture for 20minutes or until cooked and translucent . 5. Sift corn starch on the tray and put the mochi on top. 6. Divide the mochi into 6 equal pieces.Put some corn starch on your hands and flatten and expand each mochi into a 3” round. Then put the red bean strawberry on top of it, with the tip facing down.Start covering the strawberry from all sides and use your thumb to hold the mochi on top. 7．Serve at room temperature and they must be consumed within 2 days。